Kala Bhaat Online Cooking Indian Recipe

Kala Bhaat Online Cooking Indian RecipeIf you know even a little bit of Marathi, the first question you are going to ask me is - "How come your Kala(black) bhaat is yellow?" :-D I know it. but this is the exact question I have been asking my aunt ever since I tasted it first - which was many years ago. Well, here's the deal. The main flavor associated with this rice is "Goda Masala" which is also known as "KaLa Masala". I have read some debates on the blogs about how goda masala is different than KaLa Masala. and as luck would have it, right now , I have both Goda Masala from Mumbai and KaLa masala from Marathwada region. but...

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Coconut rava ladoo Online Recipe for Sweets

Coconut rava ladoo Online Recipe for SweetsIngredients1 cup fine rava (dry roasted chiroti rava)1/2 cup dry coconut powder1 cup sugarGhee - as per requirement1/2 tsp Cardamom powderFew cashews broken into small piecesFew dry grapesGrind the rava and sugar together in the mixie to get a fine powder.Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture.Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much...

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Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce Online Recipe

Simple,comforting and flavorful – is how I would describe today’s vegetarian dish with overtones of North Indian style of cooking.I learnt this recipe during my college days from one of my numerous North Indian friends who would bring it in her tiffin dabba with rotis.I reminse the days when we would swap our tiffin dabbas and how I'd lap up delicious North Indian fare like stuffed paranthas and chole while my friends would relish our South Indian tiffins like masala dosas,idlis and garellu.I always tried out different combinations of a particular dish(which is new to me) using different spices with recipes like curried baby...

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Teriyaki Chicken Thighs, Online Cooking Recipes

Teriyaki Chicken Thighs, Online Cooking Recipes I wanted a quick and healthy meal for dinner. I found a tasty looking recipe on the Food Network by Ellie Krieger for teriyaki chicken thighs that looks simple and delicious. I adapted the recipe a bit by using chicken stock instead of dry sherry and added just a touch of sesame oil to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them. I served this chicken with brown rice and roasted asparagus for a healthy and filling meal.Teriyaki Chicken Thighs:Adapted recipe by For the Love of Cooking.netOriginal recipe by Ellie Krieger on Food...

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Zucchini Coins with Marinara and Parmesan - Online Cooking Recipes

This is my new favorite side dish or appetizer. I created these with some of the leftover marinara, panko crumbs, and Parmesan I used for the Chicken Parmesan I was making for dinner. The zucchini coins were simple and quick to make and tasted wonderful! I loved the flavors and textures of this dish with the soft zucchini and marinara sauce, the salty cheese, and the crispy panko. I will be serving these the next time I need an appetizer or nice side dish.Zucchini Coins with Marinara and Parmesan:Recipe and photos by For the Love of Cooking.netOlive oil2 zucchini, sliced into thick slicesSea salt and freshly cracked pepper, to tasteMarinaraParmesan...

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Hyd Biryani Blog

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Tomato Keema (Tomaito Kema)

Ingredients½ kg. minced beef250 grm. Potatoes (cut in small pieces)250 grm. tomatoes (remove skin and chop)1 onion (large size)6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves1 black cardamom (Bari Ilaichi)1/4 tsp. cumin seeds (Zeera)1 tsp. coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste½ tsp. garam masala powder InstructionsFinely chop the onion and sauté in oil until light brown.Add all the spices and finely chopped tomatoes.Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.Add...

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Baingan ka Bharta (Bangan ka Bhurta)

Ingredients½ grm. eggplant (Bengan1 tsp. cumin seeds (Zeera)2 spring onions2 tbs. tamarind (Imli) paste1 tsp. salt (according to taste)½ tsp. chili (Lal Mirch) powder4 tbs. oil¼ tsp. turmeric (Haldi) powder3-4 tbs. yogurt2-3 green chilies – chopped2 tbs. mint (Podina) leaves – chopped1 tbs. lemon juice InstructionsRoast the eggplant in hot oven till the skin gets slightly burnt and shriveled.Put the hot eggplant in a bowl of water and remove the skin.In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn). When ready it will come in...

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Tikka Boti (Tika Botti) Recipe

Ingredients½ kg cubes of beef2 tbs. raw papaya (grinded)½ tsp. ginger (Adrak) paste½ tsp. garlic (Lehsan) paste½ tsp. salt (according to taste)2 tbs. yogurt1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies InstructionsMix together all the spices, yogurt and papaya and coat the beef cubes with it.Leave to marinate for 5-6 hours preferably overnight.Grill/barbeque over charcoal.Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.Serving: 2 to 3 persons...

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Khubani ka Meetha (Khoobbani ka Mitha) Recipe

Ingredients250 grm. Dried Apricot2 cups water3 tbs. sugar½ liter milk2 tbs. sugar for custard2 tbs. custard powderFresh cream InstructionsPresoak the apricot preferably overnight. Remove the pits and take out the almond from inside the pit and keep aside.In a pot boil the apricot with 2 cups of water. Add the 3 TBS of sugar to this water. When the quantity of the water is reduced to 1-cup remove from heat. Cool and grind to a paste that is neither too thick nor too fine.Add the almonds that were removed from the pits to this pulp mixture.In another pot prepare the custard either according to instructions on the custard powder packet or according...

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Imli ki Chutney (Imlee ki Chatni) Recipe

Ingredients250 gms. tamarind (Imli)2 cups sugarSalt according to taste1/2 tsp chili (Lal Mirch) powder½ inch piece of ginger (Adrak) or Dried ginger (Sounth) InstructionsSoak the imli in lukewarm water so that it softens.Rub well to remove the seeds.Strain out all the juice into a container.Put on low heat and bring to boil.Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.A small piece of ginger can be added and later removed for an extra flavor.When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid)....

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Raan Roast (Leg Piece Rost) Recipe

INGREDIENTSMutton leg(Raan) 1 Yogurt 250 gms Milk 1/2 cup Saffron 1/2 tsp Oil 4 Tbsp Mixed hot spice(Garam Masala)1 tsp Salt to taste Ginger 2 inch piece(finely chopped) Garlic 6 cloves(finely chopped) Crushed chillie flakes 1 Tbsp or to taste roasted cumin seed 1 tsp (grinded with knife) onion whole 1 green chillies 5-6 spring onion 2 COOKING DIRECTIONSWarm half cup milk in pan and add saffron in it stir well. Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes,...

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Pani Puri (Pane Pori) Gol Guppay Recipe

INGREDIENTSPani (Spicy Water): 1 cup mint leaves (Pudina) 2 to 4 green chilies (adjust to taste) 3 tablespoons tamarind paste (Imli) 3 tablespoons lemon juice 1 teaspoon black salt 1 teaspoon salt (adjust to taste) 1/4 teaspoon ginger powder 1/8 teaspoon asafetida (Hing) 1 tablespoon roasted cumin seed powder 1 tablespoon sugar (adjust to taste) 1/2 teaspoon black pepper 4 cups water (adjust to taste) Puris (Golgappay): 1/4 cup All Purpose flour (Maida or Plain Flour) 3/4 cup fine Sooji (Semolina Flour) 1/2 cup water (as needed) COOKING DIRECTIONSPani (Spicy Water)Blend everything except the water together to make a fine paste. While blending,...

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Vegetable Cutlet (Vegitabal cutlit)

INGREDIENTSPotato - 2 Carrot -1 beans - 8 Peas - 1/4 cup Onion - 1/2 sliced green chilly - 1 chopped Garam Masala - 1/2 tbsp Cilantro and mint chopped - few Ginger garlic paste - 1/2 tbsp turmeric - 1/4 tbsp Oil for deep frying bread crumbs - 2 slices Cashew nuts - 8 crushed Maida - 2tbspCOOKING DIRECTIONS Pressure cook all the vegetables together and mashed it. Heat 1tbsp oil in a pan, add the chopped onion and ginger/garlic paste. Once it is done add the green chillies and turmeric and garam masala and mix everything together and cook for 1 mins. Now add the mashed vegetables and salt and the chopped mint(3 0r 4 leaves) and chopped cilantro....

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Moong Dal Crumpets (Mung Daal Crumpits)

INGREDIENTS 1/2 cup yellow moong dal - soaked for 5-6 hours 1 onion grated 2 green chillies 1 teaspoon salt 1 egg 1 Tablespoon jeera powder 1 Tablespoon dhana powder 1/2 teaspoon baking powder 1/4 cup sweetcorn 1/2 cup chopped dhania COOKING DIRECTIONSGrind moong dal in food processor. Add egg. Remove from frood processor. Add rest of the ingredients. Heat little oil at a time and cook the crumpets on both sides. Serve hot with sauce or chutne...

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Methi Pakoras (Maithi Pakorras)

INGREDIENTSMethi leaves 1 bunch Gram flour 1/2 cup Wheat 1/2 cup Ground rice (optional) 1/2 cup Ginger 1" piece Green chillies 5 Mango powder 1 tsp Sour curd 1/4 cup Salt and sugar to taste Oil for frying COOKING DIRECTIONSChop methi leaves very finely. Wash and squeeze out the water. Mix all the above ingredients together. Add 1 tbsp. hot oil in this batter. Now make pakoras and deep fry to a golden brown. Serve with lime pickle, tea or chutney....

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Aloo Cholay (Alu Choly)

INGREDIENTSPotatoes 1/2 kg boil, peel, cut in small pieces Chickpeas 1/2 kg wash and soak in water for 30 minutes Masoor lentil 1/2 cup washed Tomatoes 4, finely chopped Green chillies 6, finely chopped Mint 1/2 bunch, finely chopped Onions 3 medium, sliced fine, soaked in salted water Lemons 2, cut in eight pieces Soda bicarbonate 1 tsp Cumin seeds 1/2 tbsp, roasted and powdered Sonth 1/2 tsp powdered Chaat masala 1/2 tbsp Sweet and sour tamarind chutney as needed Salt to taste COOKING DIRECTIONSDrain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil. Turn down heat add soda bicarbonate. Cook till tender....

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Coconut Burfi (Khopara Barfi) Coconut Sweet

Ingredients 225 gms Khoya225 gms coconut (dry and ground)1 tsp cardamom seeds (ground)1 tbsp ghee2 1/2 cups sugar2 cups water1/2 tsp almonds (grated)1/2 tsp pistachios (grated) How to make coconut burfi: Mix khoya and coconut and fry them lightly with ghee on a low heat. Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water. Now stir the coconut mixture into the syrup. Grease the plate and spread the grated nuts on it. Spread the prepared evenly over the plate and allow it to cool. Now with the knife, cut it into desired shapes. Turn them over so that nuts covered part appears on the top. Nariyal ki burfi is ready...

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Kheer (Kher) Sweet Recipe

Ingredients1/4th cup long grain rice (washed and drained)4-5 cups milk2-3 cardamom seeds (crushed)2 tbsp almonds (blanched silvered)A pinch of saffron threads, soaked in a little hot milk1 tbsp skinned pistachio nuts (chopped)1 tbsp raisins (optional)2-3 tbsp sugar or as desiredHow to make kheer: Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat and serve either warm or chill...

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Besan k Laddo (Basan k Laddu)

Ingredients of besan laddoo : 2 cups gram flour (besan)11/2 cup sugar (grinded)1 cup ghee1 tsp each almonds, pistachios, cashew nuts (chopped)Preparation of besan ke ladoo: In a kadhai mix gram flour and ghee over a low heat. Keep constantly stirring to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and allow it to cool. Add sugar and nuts to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Laddoo are ready to be serv...

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Kulfii (Kulfi)

INGREDIENTS:4 cups milk8 tsp. sugar or to taste1/2 tsp. ground green cardamom seeds (chotti elaichi)1tbsp. skinned pista (pistachios), thinly sliced1tbsp. skinned badam (almonds), finely ground (optional) Preparation of kulfi recipe :Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool. Pour the mixture into Kulfi molds or small ramekins,...

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Sarson ka Saag (Srson ka Sag)

Ingredients1 kg: Sarson (green mustard) 250 gm: Spinach 2 fresh: Shalgam (turnips) (peeled and chopped (optional) 3-4 flakes: Garlic (finely chopped) 2" piece: Ginger (finely chopped) 2-3 Green chillies (finely chopped) 2 tsp: Makki ka atta (maize flour) 11/2 tsp: Powdered gur (jaggery) Salt to taste Tadka (tempering) 3 tsp: Desi ghee 1/2 tsp: Red chilli powder 2-3: Green chillies (finely chopped) 1" piece: Ginger (finely chopped) Method Wash, clean and chop the mustard and spinach leaves. Pressure cook the leaves with garlic, ginger, green chillies and shalgam.Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.Remove from fire...

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Mixed Vegetables (Mexed Vegitables)

Ingredients1 tsp fenugreek (Methi) leaves1 tomato1 medium onion-chopped1 tsp cumin seeds (Zeera)½ tsp. salt to taste1/4 tsp turmeric (Haldi) powder3-4 green chilies chopped2-3 tbs. oil½ cup cauliflower -chopped4 pcs. Arvi2 potatoes1 capsicum1 radish½ cup all type of beans-chopped1 turnip (Shaljam)1 beetroot (Chuqandar)½ cup cabbage chopped½ cup peas1 eggplant (Bengan)1 carrot InstructionsThis dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your...

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Chicken Tikka (Chickkin Tika)

Ingredients1 kg. chicken1½ tsp. ginger (Adrak) paste1½ tsp. garlic (Lehsan) pastebunch fresh Coriander (Dhaniya) leaves3-4 green chilies1 medium onion1 tsp garam masala4-5 whole dried red chilies½ salt (according to taste)6 tbs. yogurt OR 3 tbs. lemon juice InstructionsMix all the spices together. Put in a blender and make a paste.Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour.Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.Then BBQ or bake in oven.If baking in the oven use an aluminum tray covered with...

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Fried Fish (Frid Fissh)

Ingredients1 kg. fish filetsMarinate:½ tsp. salt (according to taste)2-3 tsp. lemon juice1 tsp. garlic (Lehsan) paste½ tsp. chili (Lal Mirch) powder¼ tsp. carom seeds (Ajwain)Batter for frying:4-5 tbs. basin (Chana or rice flour)½ tsp. salt (according to taste)½ tsp. chili (Lal Mirch) powder InstructionsMix the ingredients for marinate.Coat the fish with the marinate and leave for 2-3 hours in fridge.Prepare batter using water to make paste (not too thick or thin).Dip the pieces in batter and deep fry till golden brown.Serve with fries or Mint (Podina) sauce and naan.Serving: 2 to 3 persons....

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Achari Mutton (Acharii Muton)

Ingredients1/2 cup coriander leaves chopped1/2 tsp fenugreek seeds1 tsp fennel seeds1/2 tsp cumin seeds800 gms mutton1 tsp turmeric powder8 red chillies whole1 tsp red chilli powder4 medium tomatoes5 cloves1 tsp onion seeds7 tblsp mustard oil2 tblsp ginger chopped4 medium onionssalt to taste1 tblsp garlic chopped1 tsp mustard seeds How to make achari mutton :Wash and cut the mutton into 11/2" cubes. Take off and cut the onions. Cut the tomatoes. Roast the whole spices separately and grind everything coarsely. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. Mix in the cut...

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Besan KI Roti ( Basan Ki Rote)

Ingredients3 cups besan ata1½ cup wheat flour½ tsp. salt¼ tsp cumin seeds (Zeera)¼ tsp. chili (Lal Mirch) powder2 tbs. oil1 pinch asafetida (Heeng)2 cups ghee InstructionsMix besan and wheat flour. Add salt and mix. Add a little water and mix. The consistency should be soft and putty-like. It helps if you kneed it with a wet hand.Keep the dough in the fridge for 5 minutes.Divide this dough into 4 portions. Roll each portion into a ball and flatten it into a chapati shape (round).Spread a little oil or ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone.With the palm...

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Bhindi Gosht (Bhinddi Goshht)

Ingredients1 Kg. Mutton½ kg Bhindi¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder3 tbs. coriander (Dhaniya) powder2-3 medium onion –chopped or sliced½ cup oil1 tbs. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste1 tsp. garam masala powder6-8 cloves (Laung)6-8 black pepper (Kali Mirch)2 black cardamom (Bari Ilaichi)1-1½ tsp. salt (according to taste)1 cup fresh coriander (Dhaniya) leaves2-3 green chilies – chopped1-2 Lemon InstructionsFry the onion in oil till brown. Remove the onion and grind.Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.Add mutton and ground onion and cook till...

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Mooli ka Paratha (Muli ka Praatha)

IngredientsFor stuffing:3 Mooli (Radish)Salt To Taste1/2 tsp Red chilli powder1/2 tsp Corainder powder2 Green chillies, chopped finely2 tbsp Corainder leavesFor dough:2 cups Wheat flourSalt To tasteWater As neededOil for frying muli paranthas Preparation:Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside. Peel and grate the radish. Squeeze and drain all the water. Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into...

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Keema Palak (Qeema Palak)

Ingredients½ kg. minced beef250 grm. Palak - chopped2 tomatoes1 onion (large size)6 tbs. oil6 whole black pepper (Kali Mirch)6 cloves (Laung)1 black cardamom (Bari Ilaichi)1/4 tsp. cumin Seeds (Zeera)1 tsp. Coriander (Dhaniya) powder1 tsp. salt (according to taste).¼ tsp. turmeric (Haldi) powder¾ tsp. chili (Lal Mirch) powder1 tsp. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste1 tbs. dill (Soya) or1 tsp. fenugreek (Methi) leaves-Kasuri InstructionsFinely chop the onion and sauté in oil until light brown.Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.Add 2 glasses of water cover and cook till meat...

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Chicken Makhni (Murgh Makhni)

Ingredients(a)4 -5 chicken breasts (skinned, cleaned, cubed)1 tsp. chili (Lal Mirch) powder1 tsp. lemon juice1 tsp. buttersalt(b)Marinade:2 tbs. yogurt1 tbs. ginger (Adrak) finely crushed or paste1 tbs. crushed garlic (Lehsan)1 tsp red chili (Lal Mirch) powder1 tsp mustard oil (or ½ tsp crushed Rai)1 tsp lemon juice1 tsp garam masala1 tsp. salt(c)Makhani sauce:½ tsp garam masala2 tsp sugar½ tsp chili (Lal Mirch) powder400 g. tomato puree1 tsp crushed ginger (Adrak)1 tsp crushed garlic (Lehsan)100 ml crème1/2 tsp fenugreek (Methi) Leaves500 grm. butter2 green chilies¼ tsp. saltInstructions(a)Add mixture of chili powder, lemon juice, and salt to...

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Andhra Palli Podi /Andhra Peanut Spice Powder

Ingredients :-Peanuts : 1 Electric rice cooker cupDry red chillies : 12Cumin seeds : 1/2 tspnCoriander seeds : 1/2 tspnGarlic pod : 1 big podSalt : 1 tspnDry descinated coconut : 1 TbspnPreparation :-Heat a pan and add peanuts and dry red chillies and fry them nicely till done .Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste...

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